Healthy Grilled Chicken with Coconut Lime Curry and Rice
Juicy grilled chicken breasts are served over fluffy rice and topped with a fragrant coconut lime curry sauce made with garlic, ginger, and aromatic spices. It’s a wholesome, restaurant-worthy meal that’s dairy-free, protein-rich, and bursting with tropical flavor balanced by bright citrus
⏱ Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Grilled Chicken
4 boneless, skinless chicken breasts (about 1 ½ lbs / 700g)
1 tbsp olive oil
1 clove garlic, minced
1 tsp lime zest
1 tbsp lime juice
½ tsp ground cumin
Salt and black pepper, to taste
For the Coconut Lime Curry Sauce
1 tbsp olive oil or coconut oil
1 small onion, finely diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 ½ tsp mild curry powder
½ tsp turmeric
1 can (13.5 oz / 400 ml) light coconut milk
1 tbsp lime juice
½ tsp lime zest
½ tsp honey or maple syrup (optional)
Salt, to taste
1 tbsp fresh cilantro, chopped (for garnish)
For Serving
2 cups cooked basmati or jasmine rice
Fresh lime wedges
Extra cilantro for garnish
Instructions
1. Marinate the chicken:
In a bowl, whisk together olive oil, garlic, lime zest, lime juice, cumin, salt, and pepper.
Add chicken and toss to coat. Let marinate for 15–20 minutes (or up to 4 hours in the fridge).
2. Grill the chicken:
Preheat a grill pan (or outdoor grill) over medium-high heat.
Cook chicken for 5–6 minutes per side, until golden and fully cooked (internal temp 165°F / 74°C).
Set aside and let rest for a few minutes before slicing.
3. Make the coconut lime curry:
In a skillet, heat olive oil over medium heat.
Sauté onion for 3–4 minutes until soft and translucent.
Add garlic, ginger, curry powder, and turmeric; cook 30 seconds until fragrant.
Stir in coconut milk, lime juice, zest, and honey.
Simmer for 8–10 minutes until slightly thickened. Season with salt to taste.
4. Assemble the bowls:
Divide cooked rice among plates or bowls.
Top with grilled chicken slices.
Spoon the warm coconut lime curry sauce over top.
Garnish with cilantro and serve with lime wedges.
Notes & Tips
Lighter version: Use half coconut milk + half vegetable broth for a lighter sauce.
Extra veggies: Add sautéed bell peppers, zucchini, or spinach to the sauce for more nutrition.
Make it spicy: Stir in a pinch of chili flakes or a small chopped green chili.
Meal prep friendly: Keeps well for up to 3 days in the fridge — reheat gently over low heat.
Frequently asked questions FAQs
Q: Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs stay juicy and are excellent for grilling.
Q: Can I make it vegan?
Yes — replace chicken with tofu, chickpeas, or cauliflower and cook them in the same curry sauce.
Q: What rice works best?
Basmati or jasmine rice pairs best with the coconut and lime flavors.
Nutrition information
Calories: 480
Protein: 37g
Fat: 20g
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Sodium: 370mg
